Beef Fillet Turrets on Broccoli Puree with Apple and Pumpkin Relish

• Preheat the oven to 80 degrees, sear the fillet in a pan with clarified butter and then cook in a fire-proof dish in the preheated oven for about 5 hours. When serving, the meat should have a core temperature of approx. 57 degrees and is only seasoned with salt and pepper after it has been cooked.
• Deglaze the roast set in the pan with cognac, pour on the stock and cream, add roughly chopped peppercorns and reduce the sauce by about a third. Season to taste with salt and pepper.
• Dice the apple and pumpkin pulp, sauté both in butter for approx. 5 minutes while stirring occasionally, season with salt, pepper and honey.
• Divide the broccoli into florets, boil in salted water until soft, drain and puree with butter. Keep the broccoli puree warm until ready to serve.
• Peel, wash and cut the potatoes into 5 mm thick slices. Heat the clarified butter in a large pan and slowly fry the potatoes until golden brown. Salt and pepper to taste and keep warm as well.
• Now season the finished fillet with salt and pepper and cut into approx. 1.5 cm thick slices.

Serving suggestion:

• Spread the broccoli puree in the middle of the plate, arrange the fried potatoes, apple and pumpkin relish and fillet slices in a tower alternately and pour the sauce over them.